ITALIAN TOMATO TART

I got these beautiful tomatoes at various farm-to-table stores here in the Northern Neck of Virginia.  I used a mixture of Asiago, Fontina, and Parmigiano-Reggiano cheeses.

I included my recipe for a savory pie crust.  

To save time, buy an already prepared pie crust.

Asiago and Fontina are good melting Italian cheeses made from cow's milk.

Use your favorite semi-hard cheese for this recipe.

Savory Single 9-Inch Crust

1 ¼ cups all-purpose flour (I use White Lily)

½ t fine sea salt

½ cup (1 stick) cold unsalted butter, cut into pieces and placed in freezer 10 minutes

1 t lemon juice

¼ cup ice cold water

Pulse flour and salt in a food processor fitted with a steel blade.

Remove butter from freezer and add to food processor.

Pulse until butter pieces are the size of peas.

Add lemon juice to water and slowly pour through shoot and process until mixture comes together.

Turn dough out onto a large piece of plastic wrap.

Gather the dough up and press into a disc.

Refrigerate for 30 minutes.

Preheat oven to 400 degrees F.

Press dough into a 9-inch tart or pie pan.

Use a fork to make holes in the bottom of the pie crust, known as docking.

Line crust with aluminum foil and fill with pie weights or dried beans.

Bake for 15 minutes.  

Remove foil with pie weights and bake an additional 5 minutes.

Let pie crust cool 30 minutes before filling.

Reduce oven temperature to 350 degrees F.

Filling

4 to 5 medium to large assorted heirloom tomatoes, thinly sliced

1 t sea salt or Himalayan pink salt

1 T avocado oil or neutral oil of your choice

½ medium Vidalia or other sweet onion, thinly sliced

1 clove garlic, pressed or minced

1 t fine ground black pepper

½ cup grated Asiago cheese

½ cup grated Fontina cheese

¼ cup grated Parmigino-Reggiano cheese

2 T Dukes mayonnaise, or your favorite

¼ cup finely chopped herbs, such as basil, thyme, chives, and Italian parsley, divided

Place sliced tomatoes on a large baking sheet lined with paper towels.

Sprinkle with salt and let sit 15 minutes.

After 15 minutes, place paper towels on top of tomatoes and pat dry.

In a small skillet over medium-low heat, sauté onion in oil for 10 minutes.

Add garlic and sauté one more minute

Place grated cheeses in a bowl and mix together with mayonnaise.

Place a layer of cheese on bottom of pie crust.

Layer with the onion and garlic mixture.

Follow with half of the herbs. 

Arrange a layer of tomatoes on top.

Sprinkle tomatoes with black pepper.

Repeat again, reserving the last half of the herbs.

Bake for 30 to 35 minutes.

Sprinkle with a little more herbs and serve warm or at room temperature.

TUSCAN PANZANELLA SALAD

Panzanella roughly translates to bread… pane.

Small basket… zanella. T

This salad is especially wonderful when tomatoes are in season. If you want the salad to be a complete meal, add a can of rinsed and drained cannellini bean for protein.

Croutons

2 cups roughly chopped Italian bread

Place bread croutons on a baking sheet and place in a 350 degree F oven. 

Bake for 12 to 15 minutes, or until crisp and golden. Remove and set aside.

Salad

2 cups cherry tomatoes, cut in half

½ English cucumber, cut in half lengthwise, and sliced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

½ red onion, cut in half and thinly sliced

¼ cup drained capers

¼ cup chopped Italian parsley

1 T chopped oregano leaves

1 T chopped basil leaves

In a large salad bowl, add the above salad ingredients and the bread croutons. 

Toss to combine.

Vinaigrette

1 clove garlic, minced

½ t Dijon mustard

¼ cup white wine or champagne vinegar

½ cup extra-virgin olive oil

Salt and freshly ground black pepper

In a canning jar, add the above vinaigrette ingredients, screw on the top, and shake vigorously.

Pour as much as you want over the salad and gently toss to combine. You will have enough salad dressing for another salad.

Serves 4

BRUSCHETTE WITH RICOTTA, ARUGULA, & PROSCIUTTO

This is one of my husband's favorite bruschette.

Bruschetta (with an "a") is singular and bruschette (with an "e") is plural. Since it was just the two of us, I only made 4 appetizers, but the recipe makes 14 to 16 appetizers. This also makes a nice lunch with a glass of vino.

1 loaf Italian bread or a baguette, cut into ½-inch slices

Olive oil for brushing onto each slice of bread
1 whole large clove of garlic
1 cup whole milk ricotta cheese, room temperature
Freshly ground black pepper

Zest of ½ lemon
A handful of baby arugula

12 to 16 thin slices Prosciutto di Parma
Extra-virgin olive oil, for drizzling

Brush each slice of bread on both sides with olive oil.
Heat a griddle or grill pan to medium-high heat. 
Grill the bread until golden brown on both sides (you can do this in the oven and flip over when golden brown on one side).
Place bread on a baking sheet to cool slightly.

Rub the top side of bread with the garlic clove.

Stir lemon zest into ricotta cheese and season with a little black pepper.

Spread some on each slice of toasted bread, add a few arugula leaves, and top with a slice of Prosciutto.

Drizzle with a little extra-virgin olive oil and place on a platter or board and serve. 

Buon appetito!

CAPRESE SALAD WITH ITALIAN OLIVES - Insalata Caprese

Caprese salad is one of the simplest and most delicious salads to make. Be sure to use good quality extra-virgin olive oil.

2 vine-ripened tomatoes, sliced

1 chunk whole milk mozzarella cheese, sliced

3 leaves basil, sliced

Italian black olives (Ligurian or Gaeta)

Extra-virgin olive oil

Sea salt and freshly ground black pepper

Layer the tomatoes and mozzarella on two plates or one platter.
Add basil and olives.
Drizzle with extra-virgin olive oil and season to taste with salt and pepper.

Serves 2 

LINGUINE WITH SHRIMP SCAMPI & HERBS

Normally I do not recommend cooking with extra-virgin olive oil. Save the good stuff for salad dressing, pasta salads, and finishing on already prepared food. This dish is cooked over medium heat and you can use extra-virgin olive oil.

Extra-virgin olive oil has a smoke point of around 350 degrees F.
Avocado oil has a smoke point of around 400 degrees F.
Peanut oil has a smoke point of around 435 degrees F.

½ lb linguine
4 T unsalted butter

2 T extra-virgin olive oil

½ medium yellow onion, diced

3 cloves garlic, minced

Pinch red pepper flakes

½ to ¾ lb large shrimp, peeled and deveined

Juice of 1 lemon
Zest of 1 lemon

½ cup white wine, such as Pinot Grigio or white vermouth

Sea salt and freshly ground black pepper

½ cup minced Italian parsley
2 T minced chives
6 large basil leaves, minced

Cook the linguine in boiling salted water until al dente, about 6 to 7 minutes.

Save ½ cup of the pasta cooking water.

In a large skillet over medium heat, add the butter and olive oil.

Add the diced onion and sauté for 3 to 4 minutes.

Add garlic, red pepper flakes, and shrimp.

Cook until the shrimp turn pink, about 3 minutes.

Add the lemon juice, lemon zest, wine, parsley, chives, basil, and pasta water.

Season to taste with salt and pepper.

Bring to a boil for a minute, then add the cooked and drained linguine.

Toss to combine.

Divide between two warm pasta bowls and serve.

Serves 2 as a main course and 4 as a first course (primi piatti)

SPAGHETTI AL POMODORINI FRESCHI - Spaghetti with Fresh Small Cherry tomatoes

Italian pasta dishes are the best when made with just a few fresh ingredients.  

I use Garofalo pasta, made since 1789 in Gragnano, a town near Naples, Italy.

It has a rough surface which holds sauce well.

You can buy it at many grocery stores in the USA.

½ lb spaghetti

2 t sea salt

¼ cup the best quality extra-virgin olive oil

2 large cloves garlic, minced or pressed

1 (10-oz) carton of cherry tomatoes, cut in half or sun ripened off the vine tomatoes

Sea salt & freshly ground black pepper, to taste

1 large bunch basil and more for garnish

Grated Pecorino Romano or Parmigiano-Reggiano cheese

In a large pot with boiling water, add the 2 teaspoons of sea salt.

Turn down heat, cover with a lid and let simmer until ready to boil your pasta.

Meanwhile, in a large skillet over medium-low heat, add olive oil and sauté garlic for 1 minute only.

Add tomatoes and sauté, while stirring, until you see the juices come out of the tomatoes, about 5 minutes.  

Season with salt and pepper, add the bunch of torn basil leaves and continue to sauté for another 5 minutes.

Gently mash tomatoes with a potato masher until desired consistency.

Meanwhile, return water to boil and cook spaghetti for 10 to 13 minutes, or until al dente.

Remove with tongs or pasta fork to skillet with tomato sauce.

Add a little of the pasta cooking water.

Toss with tongs until pasta is completely coated with sauce.

Add a tablespoon or two of grated cheese, several pieces of torn basil, and a drizzle of olive oil.

Buon appetito!

Serves 2

SPUMONI BISCOTTI

Spumoni biscotti are definitely an Italian-American invention. I made them the old-school way using maraschino cherries, but you can use either dried cherries, dried cranberries, or fresh cranberries. They will last for several weeks, stored in an airtight container. They aren't too sweet and are perfect for dipping into coffee. 

3 large eggs

1 cup granulated sugar

1 t almond extract

3 cups all-purpose flour

1 t baking powder

½ t baking soda

¼ t salt

1 cup shelled, unsalted pistachios, coarsely chopped

1 cup drained maraschino cherries, patted dry with paper towels & cut in half

Preheat oven to 350 degrees F.

In a mixer fitted with a paddle, beat the eggs, sugar, and almond extract until light and fluffy. 

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients to the mixer, while it is running.

With a wooden spoon, gently stir in the pistachios and cherries.

Shape dough with lightly floured hands into 2 logs of 10 by 3 inches. 

Place on a lightly oiled baking sheet and bake for 30 minutes.

Remove from oven and let cool for 20 minutes. 

Slice into ½ inch slices and lay on sides. 

Reduce oven to 300 degrees F and bake for 12 minutes. 

Carefully flip them over and bake another 12 minutes.

Cool completely before serving or storing in an airtight container.